Pan-fried Lentils with Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g lentils, red
- 500 g spinach leaves
- 100 g natural yourt
- 1 tablespoon olive oil
- 3 cloves garlic
- Cumin, 1/3 teaspoon
- 0.5 teaspoon ½ turmeric
- 1 teaspoon paprika powder
- 1 teaspoon coriander
- Seasoned Salt
- pepper
Print Recipe
Pin Recipe Instructions
- Put the lentils in a saucepan with 500 ml water and a pinch of salt and simmer for about 15 minutes. Drain the lentils.
- Slowly heat the olive oil in a pan, add all the spices, squeeze the garlic and fry it in the pan, stirring constantly (about two minutes). Then add the spinach and let it cook.
- At the end add the lentils to the spinach, stir everything and continue to fry until the lentils are warmed through. Salt and pepper.
- At the very end, pour the yogurt over it and garnish with a little coriander.
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